5–7 ripe peaches – diced into various sizes, skin removed
3 Tbsp. flour
½ c. brown sugar
1 Tbsp. lemon juice
½ tsp. Salt
½ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground clove
Oat Topping
1 ¼ c. old fashioned oats and quick oats – 50:50 ratio
6 Tbsp butter – cold and cubed into pieces
½ c. brown sugar
½ tsp. salt
Custard Filling
¾ c. heavy cream
2 tablespoons light brown sugar
1 large egg – whole
1 egg yolk
1 tsp. vanilla extract
Instructions
Prepare pie dough in 9-inch pie plate and freeze for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.
After thoroughly chilled, par-bake the crust. Begin by lining the crust with aluminum foil or parchment paper, then fill with pie weights, dried beans, or rice, and bake until the crust is set, about 20 minutes. Remove the weights and foil. Note, at this point the crust may appear ‘wet.’ Finish by baking until just starting to brown, about 5 minutes more*. Remove from oven and allow to cool for 10 minutes prior to filling.
*TIP – You can brush your crust with the egg white of one of the eggs you will discard for your custard when you remove the pie weights. This will help the crust to seal, preventing it from getting soggy.
While par-baking the crust, assemble the oat topping. Mix the oats, sugar, and salt together by hand. Mix cubed butter into the dry ingredients and cut it in until large clumps form. There should not be a lot of free oats and sugar, but also be careful not to over incorporate your butter. Place oat crumble into the freezer until you are ready to top the pie.
Assemble the peach filling and gently whisk together prior to filling the crust. Remove the oat crumble topping from the freezer and add a generous layer atop the peach pie filling. Bake until the crust is deeply golden and the berries are juicy and bubbly, 35 to 40 minutes.
Just before the pie reaches the 35 minute mark, make the custard filling. In a medium bowl, whisk the cream, whole egg, egg yolk and vanilla. When the pie reaches the doneness listed in step 4, pull out the oven rack and gently pour the cream mixture all over the surface of the bubbling pie. If the cream looks like it’s going to overflow over the edge of the crust, make a small hole with a paring knife to give you a spot to pour the custard, then slowly pour the custard into the well. Don’t go too fast, or it will overflow instead of sinking into the pie.
Return the rack to the proper place and continue to bake until the custard is set around the edges but slightly jiggly in the center, 10 to 15 minutes more. Let cool completely before slicing and serving.